About Me

Hi! My name is Liz and I am the shopkeeper for Brown & Hopkins in Chepachet, RI!
I am the mom to two awesome boys, Sam, 21 and Kevin, 18....Where does the time go??
I recently married my soulmate, Bruce, and we are busy decorating our new home in Putnam, CT. Well, what I mean is, I am decorating and he is hanging the stuff where I tell him, oops, I meant ask him....LOL In my spare time...LOL, I rarely have any spare time! But when I am not ordering stuff for the store, balancing the checkbook, displaying merchandise, or working on the blog, facebooking and marketing for the store, I enjoy gardening, decorating, cooking, socializing with friends and family and trying new restaurants! I hope you enjoy the Brown & Hopkins Blog! Please comment if you like it, or I have made you smile.....or even if I've made you mad...I want to hear it all!

Thursday, April 1, 2010

Did you know that cheese has been a staple item on provisioners' counters since Colonial times, and so became known as "store" cheese.Here's a recipe I found when looking through an old recipe book, dated 1968.

Cheese-Onion Bread

1/2 cup diced onion

2 T melted butter

1 and 1/2 cups packaged biscuit mix (Bisquick)

1 cup shredded store cheese (1/4 lb.)

1 egg, beaten

1/2 cup milk

Simmer the onion in 1 T butter until tender and golden.

Combine the biscuit mix with 2/3 cup of cheese; add beaten egg and milk, mixing just enough to wet all ingredients; stir in the onion. Spread in well-greased 8" cake pan, brush top with remaining melted butter, then scatter remaining cheese over all. Bake in 400 degree oven for about 20 minutes. Serve at once. Serves 4 to 6.

This is a superb hot bread and is excellent with scrambled eggs or an omelet.

This cheese will be sampled on Friday and Saturday,

and would make a perfect addition to your Sunday dinner!

A little wine, a little cheese,a little more wine, some cheese-onion bread.......you get the picture.....